You'll Want These Lamb Burgers To Slide Into Your DMs

Planning and preparing your weekly meal prep can be tiring and even the most delicious meal can get boring by day three or four. So what if you could take one cut of meat and use it for several different and exciting meals throughout the week?

Enter lamb mince – the tasty, versatile and easy to cook solution that will help you mix up your summer repertoire. Helping you save time and money, these recipes will add flavour and variety to your previously stale routine.

Whether you are cooking for two with a lamb mince and eggplant san choy bau, entertaining guests with a Greek lamb mince nachos to share, or enjoying fresh summer ingredients with a tasty Vietnamese style lamb mince salad for the family, these recipes will have you covered every day of the week.

Visit Australian Lamb for more recipe inspiration.

You'll Want These Lamb Burgers to Slide into Your DMs: Lamb Sliders

These bite sized lamb sliders will go down a treat.

Serves: 4
Preparation: 20 minutes
Cooking: 20 minutes

500g lamb mince
1 onion, grated
1 clove garlic, crushed
1 tsp ground cumin
1/4 cup flat leaf parsley, finely chopped
1 egg
8 small buns
Mesclun mix (or other leafy greens of your choice)

Charred tomato relish
4 roma tomatoes, cut into wedges
1/4 tsp paprika
1 tsp pomegranate molasses

Cucumber and mint salsa
1 Lebanese cucumber, diced
1 tbsp mint, finely chopped
Juice of 1 lime
1 red chilli, de-seeded and finely chopped

Red pepper mayo
1/4 cup bottled charred red peppers
1/2 cup mayonnaise
2 tsp harissa sauce

To make the lamb sliders, combine the mince, onion, garlic, cumin, parsley and egg. Stir and season with salt and pepper and shape into 8 small rissoles. Place onto a tray and chill in the refrigerator.
While the rissoles are in the fridge, heat a char-grill over high heat and cook the tomato wedges until charred on all sides. Remove and roughly chop. Add the paprika and pomegranate molasses and season with salt and pepper.
To make the salsa, combine red peppers, mayonnaise and half the harissa in a food processor and blend.
Remove the rissoles and heat a grill plate over medium high heat. Cook the rissoles for 5 minutes on each side or until cooked through.
Lightly grill the buns, place a small amount of mesclun mix on each base, top with the cooked rissoles and finish with a spoonful of red pepper mayo. Serve the sliders with a selection of the relish and salsa in small glasses.

When forming your patties make sure to use a light touch and don't compact them too much – you're aiming for a loosely formed shape that holds together but isn't too compressed.
To avoid overcrowding it is best to cook your mince in batches of 250g, otherwise your mince will start to stew!
When buying and storing mince: Refer to use-by-dates on packaged mince and use well within that time. Loose mince purchased from the butcher is best used within 1 to 2 days of buying it. Mince can be frozen for 2-3 months. Lay it out flat to freeze to ensure it defrosts evenly and quickly. Thaw frozen mince in the fridge, or in the microwave. Make sure to thaw it on the lowest shelf in the fridge, below and or away from any ready to eat food. If you thaw mince in the microwave it must be cooked right away.


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